Gluten-free Apple Tart

My gluten-free baking experiment....  not because I'm trendy, or celiac - but because I am curious.

There is a lot of information out there about how many people actually have Celiac disease or may be gluten intolerant/sensitive.   However, it does seem to be the trendy self-diagnosis as well.   I too very briefly tried going gluten free for a while, but it is simply not possible for me.  First and foremost - I have my doubts about the nutritional value of going wheat free without a doctor telling me to do so and then helping me with the process.   With those doubts, the amount of concentration devoted to eliminating the offending grains became overbearing.  

Instead, I choose to enjoy everything I eat. Spending huge portions of my time and energy worrying about it takes all the joy out of a meal.  

I subscribe to the Slow Food principles of paying attention to my food and understanding where it comes from, but also to taking time to savor the cooking and the consuming of my meals.  Choose to appreciate the good food!

With all of that said, I still decided to try making a gluten free dessert....




It was pretty good,  The pre-mixed dough was difficult to work with since it tore easily even though it was thick.   Pressing it into the large muffin tins created lumps I could not smooth out without punching holes.   In the end, I wish I had mixed some cheddar into the apple pie mix to give the overall flavor more depth. And maybe more cinnamon and nutmeg and lemon juice too.

I ate and enjoyed them all: some cold, some warm, some with a lot of vanilla ice cream!